Mini Blueberry Pies Recipe
These mini blueberry pies are made right in a muffin tin with just two ingredients. This shortcut dessert combines soft cinnamon rolls and blueberry pie filling to create quick and easy mini pies. They’re just the right size and come together in about 20 minutes.
Ingredients
- 1 (12.4 ounces) tube cinnamon rolls (8-count)
- 1 (21 ounces) can blueberry pie filling
Instructions
- Preheat oven to 375 degrees F and grease a muffin tin.
- Press each cinnamon roll into a flat circle and place in the muffin cups.
- Spoon blueberry pie filling into each crust, filling about 3/4 of the way.
- Bake for 13 to 15 minutes or until golden and bubbly.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Drizzle with the icing from the cinnamon rolls before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze in a single layer until solid, then transfer to a freezer bag or container for storage. Store for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 288kcalCarbohydrates: 55gProtein: 2gFat: 7gSaturated Fat: 3gTrans Fat: 0.5gSodium: 324mgPotassium: 86mgFiber: 2gSugar: 38gVitamin A: 16IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
Love this recipe?Follow @semihomemadekitchen for more!
